Running two startups is not easy! I’m tired and stressed. But I also enjoy the new learning. It’s a mixed bag of feelings, I tell you. On a positive note I’ve learnt to multi-task. Managing i2cook.com deliveries and dealing with day-to-day production. On the other hand I’m procuring and on the other I’m selling. For instance, right now, I’m roasting peanuts and writing this post. Ain’t I cool! 😉
There are days when I’m down or just worked up! I don’t like monotonous work and I do take some productive (ahem) breaks. My logic is very simple, when the pressure at work is too much for me to handle, I just bake. Simple. Bake. Bake bread, cookies or just simple cake. I baked this chocolate cake like three times in less than two months! (God save me from the calories). Once I have like a big unit producing tons of peanut butter, I shall dedicate a room for me. I will have an oven and only bake whenever I feel like taking a productive break ;).
This chocolate cake is simple and gluten-free. I was inspired to make this cake by Smitten Kitchen but I’ve made some changes by trial and error. All the ingredients are meant to be with each other, buckwheat, almonds and dark chocolate is a marriage made in heaven. This cake asks you to bake. Trust me. That is why I ended up making it three times before posting the recipe.
Just bake this cake and you will find reasons like me to keep baking 🙂
100 gms dark couverture chocolate (70%)
100 gms butter
100 gms organic raw sugar
3 free range eggs
30 gms organic buckwheat flour
35 gms almond meal (blend in silvered almonds in the grinder until you get a fine powder)
1 tsp baking powder
- Mix the chocolate and butter in bowl and place it on a double boiler. Allow it to melt completly and keep aside.
- Measure raw sugar in a bowl and break three eggs. Beat it for atleast 10 minutes or till you get a thick and pale yellow mixture. This is the most important part of the cake and a little muscle work (or a fancy gadget) can give you that super crumbly texture.
- Gently fold in the melted chocolate mixture.
- Sprinkle the buckwheat and almond meal over the batter and fold gently to combine.
- Pour into prepared pan and bake for about 25 minutes. Check for doneness by inserting a toothpick in the center of the cake and it should come out dry.
- Let cool for 5 minutes in the pan and invert onto the rack. Serve warm or at room temperature dusted with powdered sugar or dolloped with lightly whipped cream or your favourite ice-cream.
I used organic raw sugar & cocoa beans for plating from i2cook.com.
“i2” series is a new intiative to network and encourage young entrepreneurs.The theme for this month is “i2write” with two awesome hosts! Please join us if you’re in Mumbai. I was invited by Rodinhoods to present my startup – “There but not there!” Read my post here to view the presentation and what i2cook has been upto 🙂